Ingredients
- 1 pound fresh linguine
- 1 to 2 ounces olive oil
- 12 ounces salted butter
- 3 cups clam juice
- 3 cups diced tomatoes
- 2 cups chopped green onions
- 1 pound baby shrimp
- 1/2 cup white wine
- 1 cup black olives
Directions
Cook linguine in boiling salted water until al dente. Drain and stir 1 to 2 ounces of olive oil into linguine to help prevent pasta from sticking together and set aside. In a large saute pan, combine the butter, clam juice, tomatoes, green onions, baby shrimp, white wine, and black olives. Place on high heat, and cook, stirring occasionally. When butter melts, cook for 5 more minutes. Add the pasta to the mixture and toss to heat through.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By marinesca_8253029
Marina, CA
on January 03, 2009
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This is one of the most delicious pasta recipes I've ever tasted. I live in Monterey, California. Pasta Fina is an original recipe of the restaurant it is named after, Cafe' Fina, located on Fisherman's Wharf in Monterey, California. Not only is this a delicious dish, it is extremely easy!!! Mangia!!!
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